This is one of those dishes that I can eat any time. There is so much flavour in the marinade, it delivers every time. It reminds me of California, I think because I probably ate something like this there though I have no specific memory of it.
I know this is probably an Americanised version of Thai food, but nonetheless, I crave these flavours sometimes. With fresh herbs, the heat from chilli and garlic and a really well cooked steak, it is hard to beat and you will find your eaters will probably agree with me.
We sometimes add ruby grapefruit to this salad, but they are not always available year round...just don't forget to try that when you next see a ruby grapefruit at the market! I hope you enjoy.
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- 50 Grams tamari or soy sauce
- 50 Grams fish sauce
- 50 Grams honey BUY
- 1 orange, juice and zest
- 2 limes juice and zest
- 1 Handful fresh coriander or cilantro leaves
- 1 Handful mint leaves
- 1 red chilli roughly chopped
- 2 cloves garlic
- 3 cm Pieces fresh ginger peeled
- 2 Tablespoons sesame oil
- 100 - 150 Grams vermicelli noodles prepared as per packet instructions
- 400 - 500 Grams rump steak
- 2 Tablespoons Extra Virgin Olive Oil (EVOO) for frying BUY
- 200 Grams mushrooms, sliced
- 200 Grams cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- A few sprigs of mint
- 1 Handful fresh coriander or cilantro
- 200 Grams Mixed salad greens of choice
Place all ingredients into Thermomix bowl and mix combine 10 sec/speed 8.
Drizzle half over the steak and leave for around 3-4 hours if possible. Reserve remaining to use as dressing.
Cook vermicelli noodles as per packet instructions.
Drain marinade from steak and set aside. Place olive oil into a hot, heavy based fry pan. Sear steak on both sides until well caramelised. Pour the marinade into the pan and continue cooking to your liking. We recommend medium rare for this salad. Set aside, covered and rest for 10 minutes. Slice.
Meanwhile, assemble the remaining salad ingredients on large platter.
Drain noodles and toss with about half the dressing.
Place dressed noodles on top of the salad, add beef and drizzle with remaining dressing. Add the herbs last for a little freshness.
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